摘要

Fermencin SD11是由人口腔发酵乳酸杆菌SD11产生的细菌素，在细菌生长和细菌素生产的条件下进行纯化，表征和优化。 Fermencin SD11使用硫酸铵沉淀，凝胶过滤色谱和反相高效液相色谱三步纯化。使用SDS-PAGE发现分子量为33,000Da，并通过液相色谱 - 质谱确认为33,593.4Da。 Fermencin SD11表现出对多种口腔病原体的活性，包括致龋性和周期性致病性病原体和假丝酵母。在3.0至7.0的pH范围内，活性活性在60-80℃之间稳定。它对蛋白水解酶（蛋白酶K和胰蛋白酶）敏感，但不受α-淀粉酶，过氧化氢酶，溶菌酶和唾液的影响。发酵乳杆菌SD11的生长和细菌素生产的最佳条件是在pH为5.0-6.0的酸性条件下在37或40℃下在好氧或厌氧条件下培养12小时。有希望发酵乳杆菌SD11及其细菌素可能是促进口腔健康或预防口腔疾病（例如龋齿和牙周炎）的替代方法，这将需要进一步的临床试验。

Fermencin SD11, a bacteriocin produced by human orally Lactobacillus fermentum SD11, was purified, characterized, and optimized in conditions for bacterial growth and bacteriocin production. Fermencin SD11 was purified using three steps of ammonium sulfate precipitation, gel filtration chromatography, and reverse-phase high-performance liquid chromatography. The molecular weight was found to be 33,000 Da using SDS-PAGE and confirmed as 33,593.4 Da by liquid chromatography-mass spectrometry. Fermencin SD11 exhibited activity against a wide range of oral pathogens including cariogenic and periodontogenic pathogens andCandida. The active activity was stable between 60 - 80 °C in a pH range of 3.0 to 7.0. It was sensitive to proteolytic enzymes (proteinase K and trypsin), but it was not affected by α-amylase, catalase, lysozyme, and saliva. The optimum conditions for growth and bacteriocin production of L. fermentum SD11 were cultured at acidic with pH of 5.0–6.0 at 37 or 40 °C under aerobic or anaerobic conditions for 12 h. It is promising that L. fermentum SD11 and its bacteriocin may be an alternative approach for promoting oral health or prevention of oral diseases, e.g., dental caries and periodontitis, which would require further clinical trials.

https://link.springer.com/article/10.1007/s12010-016-2014-y